Gorgonzola, Ricotta & Honey

Better Homes &Gardens - December 2010

 I made these lil' thingies yesterday.

I have been wanting to try the recipe out

and figured the Super Bowl was a perfect chance!

(yay Packers!!)

This recipe is super fast and super duper easy. 

I made them in about 30 minutes

(after priming our new kitchen then running home to cook and take a 5 minute shower!) 

And really really yummy!

(even all the men gobbled them up!)

And they came out exactly like the photo above....

I pinky promise.

Here is the recipe:

(I doubled mine and made 72 slices - there were only 6 left at the end of the game!) 

Ricotta, Gorgonzola & Honey Spread

Ingredients

1 15-oz. carton whole milk ricotta cheese 

6 oz. Gorgonzola cheese, crumbled
1/2 tsp. snipped fresh thyme or 1/4 tsp. dried thyme, crushed

(i used fresh - highly suggest!) 

1/4 tsp. snipped fresh rosemary or 1/8 tsp. dried rosemary, crushed

(went and trimmed a bunch out of our backyard - FREE!) 

1 Tbsp. honey
36 toasted baguette slices

I used one french and one whole grain 

(go to Panera and have them slice a baguette up for you) 

  Sliced apples, fresh thyme, and/or toasted walnuts

(I sprinkled toasted sugared pecans) 

Honey

Directions

1. Place ricotta in a large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Stir in Gorgonzola, 1/2 teaspoon thyme, and 1/4 teaspoon rosemary until combined. Fold in 1 tablespoon honey until just combined. Spoon mixture into a serving bowl. Cover and chill 1 to 24 hours. 

Makes 36 appetizer servings.

2. To serve, spread on baguette slices and top with apple slices, thyme, and/or walnuts. Drizzle with honey.

**

I placed all my baguettes on a plastic wrapped, large serving tray 

Then drizzled them all with honey in long sweeps

Threw on the coarsely chopped pecans. 

Tucked in some extra thyme for decoration.

ENJOY!!